6 Chicken Breasts halves, skinned and boned (1 1/2 pounds)
1/4 cup plus 2 tablesppons teriyaki sauce
1/4 cup soy sauce
2 tablespoons sesame seeds
3 tablespoons vegetable oil
2 tablespoons dark sesame oil
6 (12-inch) wooden skewers
2 medium-size sweet red peppers, cut into 1-inch pieces
2 medium-size yellow peppers, cut into 1 - inch pieces
4 small purple onions, cut into wedges
fresh basil sprigs (optional)
Instructions
Cut chicken into 1-inch pieces; arrange in a shallow container
Combine terriyaki sauce and next 4 ingredients, stirring well. Pour over chicen. Cover and marinate in refrigerator 3 hours.
Soak wooden skewers in water for a tleast 30 minutes. Remove chicken from marinade, reserving marinade. Thread chicken alternately with peppers and onions onto skewers. Grill kabobs over medium-hot coals 3 to 5 minutes on each side or until chicken is done, basting frequently with reserved marinade. Garnish wit basil sprigs, if desired.
Originally Submitted
1/26/2013
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